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Beer Battered Deep Fried Brisket Fritters with Horseradish Aioli

Amy Kritzer
It's not even November yet and I'm already in fried Hanukkah mode! Call me an overachiever. Beer Battered Deep Fried Brisket Fritters are perfect for using up leftover holiday brisket, if you have any that is.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Jewish
Servings 12


  • For Horseradish Aioli:
  • 1 large pasteurized egg
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • 2 tablespoons prepared horseradish
  • Salt and pepper to taste
  • For Balls:
  • 1 8 ounce package dairy free cream cheese can use dairy if not keeping kosher at room temperature
  • 1 cup chopped brisket such as my Bourbon and Coffee Braised Brisket with Cranberry Sauce
  • 2 tablespoons green onion minced
  • Salt and pepper to taste this will depend on type of brisket used
  • For Beer Batter:
  • 1 1/4 cups all-purpose flour plus more for dredging
  • 1/2 teaspoon salt plus more for finishing fritters
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 12- ounce bottle of your favorite beer better make it two, you're going to want to drink one
  • Canola oil for frying


  • To make aioli, in a food processor bowl, add egg, lemon juice and mustard. Process until combined. Then very slowly drizzle in olive oil while processor is running until mayo is thick, about 5 minutes. Add in horseradish and salt and pepper to taste. Chill until ready to use. You can also do this with a whisk if you want to work your guns!
  • Then, make yo balls! Combine all ingredients in a medium bowl with spoon until combined. Form into 12 1-inch balls and place on a parchment lined cookie sheet. Refrigerate for 30 minutes so they aren't as sticky.
  • Then, make batter! In a medium bowl, whisk together flour, salt, pepper and garlic powder. Then add in beer and combine.
  • When ready to fry, heat 3 inches of oil in a Dutch oven to 375 degrees F. Set up a cooling rack over paper towels. Dredge balls in flour, and shake off excess. Then dip one at a time in batter. Fry a few at a time (don't crowd pot) until golden brown, about 4-5 minutes. Season with extra salt and serve immediately.
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